This is a perfect breakfast for those mornings when you want to slow down a little and make a nice, hot meal. And because you can easily freeze these waffles and pop ’em in the toaster to reheat, they’re also great for mornings that aren’t slow!

　　

Ingredients

4 servings

　　1 medium sweet potato, baked until tender, skin removed, and mashed (about 3/4 cup)

　　1 cup rolled oats

　　1 cup unsweetened almond, coconut, or cashew milk

　　2 eggs or egg replacer equivalent

　　3 tablespoons unsweetened almond butter

　　1 tablespoon flax meal

　　2 teaspoons baking powder

　　1 teaspoon pure vanilla extract

　　1 teaspoon ground cinnamon

　　Zest of 1 medium clementine

　　Pinch of ground cardamom

　　Pinch of ground nutmeg

　　½ cup chopped pecans, plus more for topping

　　Olive oil cooking spray

　　Maple syrup, for serving (optional)

　　

Step 1

Combine all of the ingredients except the pecans in a blender or food processor and blend until relatively smooth (there may still be some lumps; that’s okay). Fold in the pecans.

　　

Step 2

Preheat a waffle iron to medium heat and grease with cooking spray. Pour about ¾ cup of the batter into the center of the waffle iron. Press closed and cook until the waffle is golden brown and the edges are slightly crisp, 3 to 4 minutes. Flip and repeat on the other side. Serve warm topped with pecans and a drizzle of maple syrup, if desired.

　　From The Wellness Remodel: A Guide to Rebooting How You Eat, Move, and Feed Your Soul © 2020 by Christina Anstead and Cara Clark. Reprinted with permission by Harper Wave, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.